Gluten-Free Chocolate Chip Cookies
Gluten-free, grain-free, crisp at the edges, chewy inside – I can’t ask for more! Be aware that many naturally sweetened chocolate chips contain malted barley (a gluten-containing grain). Look for a brand sweetened with cane sugar.
1/3 cup + 3 tablespoons extra-virgin coconut oil, at room temperature (about 70 degrees F)
½ cup coconut palm sugar or whole cane sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar
½ teaspoon sea salt
½ cup coconut flour
½ cup arrowroot powder
½ teaspoon baking soda
½ cup gluten-free chocolate chips
½ cup crispy sunflower seeds or crispy nuts, roughly chopped (optional)
Position the rack in the center of the oven. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl whisk together coconut oil and sugar. Add the egg, vanilla extract, vinegar, and salt. Whisk until the mixture lightens in color and becomes well blended, about 1-2 minutes. Sift together the coconut flour, arrowroot powder, and baking soda. Add ¼ of the flour mixture to the sugar mixture. Stir until it is well incorporated. Repeat until all of the flour mixture is added. Add the chocolate chips and optional seeds or nuts. Mix until evenly distributed throughout the dough.
Measure 1 tablespoon of dough for each cookie. Space them about 1-inch apart on the cookie sheet. Bake until just browned around the edges, about 15-20 minutes. Use a heat safe spatula to remove cookies from the baking sheet. Cool them on a plate. Store tightly covered in the refrigerator for up to one week.